Month: November 2018

Crisp fall air warm sun shining down all while the wind begins to stir up for a stormy evening.

Tonight is Monday and one of the few times it is just me and mom for dinner(Tuesday is family dinner, Thursday is family dinner, Friday is usually reserved for friends, Sunday is family time after church) that leaves Monday and Wednesdsy and typically Wednesday we eat pizza before church but I digress…

Tonight I felt we needed some good old fashioned comfort food,we have had a tragic week last week so beginning this new week was a little difficult😔

Do you think that we can find comfort in food? Is it just something that we say when we are eating yummy food?

I think it is just something we say however food can make you feel all sorts of emotions.

I loved teaching the digestive system when I taught on campus at a local college knowing the different taste sensations we experience and learning umami… which is the BEST experience you can have with food😊

I found a recipe on skinny taste blog and altered just a bit

Ingredients

6 oz no yolk egg noodles

2 tsp oil

Garlic 4 cloves if using fresh(I used garlic garlic seasoning)

12 oz fresh broccoli florets chopped

1 tbsp butter

1 medium onion diced fine

3 tbsp all purpose flour

1 3/4 cup chicken broth

1 cup milk

12 oz cooked chicken breast shredded

2 1/2 cups cheddar cheese

1/2 cup mozzarella

Parmesan cheese

Directions

Place chicken breast in a pot with salt and pepper(to taste) cover with water. Place on stove and bring to boil… cook chicken through about 45-60 mins

In a separate pot cook egg noodles according to package directions. Cook to al dente as noodles will continue to cook in oven

Blanche/steam(I find this to be a personal preference) broccoli

Preheat oven to 375

In a large pot heat butter add garlic and onion cook until soft then add flour to make rue.

Add milk and chicken broth to rue along with all mozzarella, and cheddar cheese. Reserve 1/2 cup

Add noodles, broccoli, and chicken stir up and place into a greased 9×13 pan

Top casserole with remaining cheddar and parmesan cheese

Bake 20 minutes or until cheese is golden and bubbly

Serve immediately in a bowl with garlic bread

Okay so you can probably see penne pasta as well as egg noodles, this is because I didnt have enough egg noodles😂 this is important to note because you could use any kind of pasta you want to🤗

Enjoy!!!

Btw: I took this in my lunch on Tuesday and yummy it was just as good as leftovers, I placed 1 cup in microwave for 1 minute and it was bubbly and ready to eat!

Take the husks off the tomatillos and rinse, take peel off the garlic. Place on foil lined baking pan and broil for 12 minutes or until charred

Blend in a blender or use emerson blender

Add the seasonings and Adobo sauce to blended sauce, add salt to taste

Next I made the mild corn salsa

You will need

1. Poblano peppers

2. Red onion

3. Cilantro

4. Frozen corn

5. Lemon juice

6. Lime juice

Roast poblano pepper(I did with the tomatillos and gstlic)

Dice onion, pepper, jalapeno place in bowl with corn and stir in cilantro

Next I made some homemade lime salted corn chips

You will need

1. Mission extra thin corn tortillas

2. Lime juice

3. Salt

Cut the tortillas up in tiny triangles place on aluminum baking sheet and bake 375 for 10 minutes or until crunchy(not too crunchy though)

Take out of oven and sprinkle chips with lime juice and sprinkle salt

Next I started my black beans

I didnt do these

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Hugs
Danielle